Recipe by Michele O'Sullivan
"Yummy... Serve with syrup or your favorite topping."
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After using another oatmeal pancake recipe for years, our family of ten has voted this one "AWESOME". The only change we made was to double the buttermilk (the cheap kind; 2% milk and lemon juice), a little more if the batter sits very long. If we plan ahead, we let the oats soak in the buttermilk overnight in the fridge which makes the oats a little softer. Either way, this recipe is a winner.
My 7 and 5 year old boys liked them but everyone else felt they were heavy and plain tasting. If I make them again I will probably add cinnamon and raisins or blueberries. It would also be better with some vanilla I think.
These were good, but as reported by others, the batter is VERY thick! I made my first few pancakes with the "original" batter but then added milk until I liked the consistancy better to all my other pancakes. Both tasted great, but I did like the pancakes with a little more milk in the batter better. Plus they were easier to spread out. Very yummy though, so just keep adding a little more milk until the batter is creamier.
These were delicious. I added vanilla, cinnamon, blueberries, flax seed, and a bit of sparkling water and have never had a tastier pancake.
I doubled this recipe to make extra for next week. My kids asked me to add chocolate chips this morning, that was the only change I made. This recipe is almost where it needs to be--it's just too thick as is. I added a little more milk but the little overmixing I had to do made the pancakes flat and tough. I should have read through the reviews before I made this recipe. I'd like to try these pancakes again, with adjusted milk or oats and see if I can get a better result the next time. I'd also grind down the oats to a finer texture in my food processor as well. NOTE: If you want to add chocolate chips like me, just mix the batter up and after you ladle your batter onto the griddle, sprinkle your chips over each little batter circle.
From the dining room, they yell to the kitchen "these are REALLY good!" Using the advice of other reviewers, I up the milk 1/4c. They were perfect. I knew we would be out of syrup, so to the batter for the last two I added one more teaspoon of sugar, some vanilla and cinnamon. I sprinkled raisins over the batter as soon as it was poured into the pan. They were like eating soft, warm oatmeal cookies for breakfast! Thanks for sharing this keeper.
Recipe was excellent! We just had to change a few of the ingredients to suit us. We used soy instead of buttermilk. 4 T. of olive oil instead of butter & brown organic sugar instead of white.
The original recipe definitely needed improvement. I decreased the amount of oats and increased the amount of liquid. It took a while to acquire the correct proportions. But, after that they were pretty good. As written, this recipe is not worth trying, but it does have potential, if taken some vital alterations in account.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Pancakes I
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 125
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Using buttermilk gives these pancakes a nice tang and makes them fluffy.
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